'Nava' implies 'Nine' and 'Dhanya' means 'Legumes'. Navadhanya sundal is a 'Nine legume salad' usually prepared in South India at the 9th day of Navarathri festival but is also made during most festive days as an offering to God. It does not necessarily have to be prepared with nine legumes but can be made with just a few mix of legumes as well.
This sundal/ salad is protein packed and is also very filling as a light lunch or a tea time snack.
The common legumes used are
- white chana/ chickpeas (konda kadalai)
- brown chana (konda kadalai)
- green gram (pachai payaru)
- horse gram (kollu)
- kidney beans (rajma)
- dried green/ white peas (pattani)
- peanuts (verkadalai)
- cow peas/ black eyed peas brown/ black/ white (thatta payaru/ karamani)
- bengal gram (kadalai paruppu)
- whole urad dal black/ white (ulundam paruppu)
- Field beans (mochai)
Ingredients
1 cup mixed beans
1 tbs sesame oil
Salt as needed
For tempering
3/4 ts mustard seed
1/2 ts urad dal
1/4 ts hing
2 red chillies
Few curry leaves
2 tbs grated coconut (optional)
Vegetable mix (optional) (not traditionally added)
Small amounts of very finely chopped raw mango, cucumber, red capsicum and grated carrot
Preparation
Soak all the beans together for atleast 8 hours. Soak hard beans like rajma separately.
If using rajma pressure cook them first for 3 whistles. Let air release by itself. Then add rest of the beans along with rajma and needed salt. Pressure cook for 3 more whistles. Keep them aside.
Prepare tempering with mustard seed, urad dal, hing, and curry leaves. Add finely chopped vegetables together and give one quick toss. They need not be cooked through. Then add the cooked beans with extra salt if needed. Give a gentle toss for few seconds. Switch off stove and finally add grated coconut.
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